250 grams good quality cannelloni tubes
1 large leek, washed thoroughly and cut lengthwise first and then into half moons
500 grams mushrooms chopped into ½ centimetre pieces
250 grams frozen spinach, thawed and drained well
2 tablespoons extra virgin olive oil
3-4 cloves garlic finely chopped
Rind from one lemon
50 grams Mozzarella cheese, grated
30 grams Parmesan cheese, grated
25 grams butter cut into 8 or 10 small cubes
Salt and plenty of black pepper freshly ground
1+ ½ cups of Tomato sauce (recipe below)
500 grams ricotta cheese
Heat a large fry pan and add the olive oil, followed by the leek half-moons. Fry on low heat for about ten to twelve minutes. Then add the garlic, mushrooms, salt and pepper. Stir to combine and turn heat to high. Cover with a lid to allow the mushrooms to sweat and cook for a couple of minutes. Remove lid and continue to fry for a minute or two until all the moisture is evaporated. Turn heat to medium and add the spinach. Mix well and make sure it is heated through. Let it cool and then mix in the lemon rind and ricotta cheese. Set aside while you prepare the sauce.
INGREDIENTS FOR THE TOMATO SAUCE
1 x 400 grams can of Italian plum tomatoes
1 x onion chopped
1 clove garlic
1 carrot diced
3 teaspoons tomato paste
1 teaspoon sugar
Chilli flakes for taste
Salt and pepper to taste
HOW TO MAKE THE SAUCE
Put the tomatoes, their juice, onions, garlic, carrot, tomato paste, chilli flakes if using, into a saucepan. Add salt and water along with half a cup of water. Bring to boil and partially cover and simmer for 30 minutes. Blitz fine to a sauce consistency.
Preheat your oven to 180oC.
Take a large lasagne dish so all the cannelloni fit in one layer. Fill the cannelloni tubes with the leek, spinach, mushroom and ricotta filling. You can use a piping bag or just your fingers. It is a bit time consuming so allow about 15 minutes to fill the tubes.
Once all the tubes are filled, spoon a couple of ladles full of sauce on to the bottom of your lasagne dish so as to cover the same. Place your cannelloni tubes in a single layer. Pour the remaining sauce on top of the tubes. Sprinkle grated mozzarella cheese and then the parmesan cheese. Finally dot with the butter.
Place in oven for 25 to 30 minutes until golden and all the cheese has melted. Rest for five minutes before serving with a green salad. Serves 5.